


Library 
OF THE 


University of North Carolina | 


This book was presented by 





Extension Circular 148 


FOR 





NORTH CAROLINA HOME DEMONSTRATION 
: CLUB GIRLS 


CORNELIA C. MORRIS 


an SECOND YEAR 


NORTH CAROLINA 
STATE COLLEGE OF AGRICULTURE. AND ENGINEERING 
| U. S. DEPARTMENT OF AGRICULTURE 
N. C. DEPARTMENT OF AGRICULTURE, COOPERATING 


Codperative Extension Work in Agriculture 
and Home Economics 


Ne c: AGRICULTURAL EXTENSION SERVICE 


I. O. SCHAUB, Director 
RALEIGH 


DISTRIBUTED IN FURTHERANCE OF THE ACTS OF CONGRESS OF MAY 8 AND JUNE 30, 1914 





FOREWORD 


Food work for North Carolina Home Demonstration club girls 
covers a period of four years. ‘This pamphlet outlines work in food 
preparation for second-year club girls. Cornelia C. Morris, Food spe- 
cialist, has arranged these to embrace the nutritive value as well as 
the preparation of foods. The first, third, and fourth year work appear 


in other pamphlets. 
Jang S. McKimmon, 


State Home Demonstration Agent. 


FIRST YHAR 


Abbreviations. Milk and Eggs. 
Measurements. Cereals. 
Food Groups. Vegetables. 


Methods of Cooking. Biscuits. 


SECOND YEAR 
Muffins—Corn Bread. 
Beverages. Sugar. 
Custards. Salads. 

THIRD YEAR 
Milk Dishes. Chicken. 
Vegetables. 

FOURTH YEAR 


Meats. Table Service. 
Yeast Bread. 


plaza sy 


PREPARATION OF FOOD FOR NORTH CAROLINA 
HOME DEMONSTRATION CLUB GIRLS 


. LESSON I QUICK BREADS 


If a different kind of bread is served with each meal there is less 
monotony in the daily grind of biscuit-making and the variety is always 
accepted with grateful appreciation by the family. Toast and spoon 
bread are easily prepared and make excellent breads for breakfast. 
Corn bread and loaf bread are more in favor for dinner while muffins 
are always enjoyed as an accessory to the evening meal. 


SPOON BREAD No. 1 


1 c. meal Le teasalt 
1 c. boiling water % t. soda 
1% ¢. sour milk 2 eggs’ 


1 c. cooked grits or rice. 


Scald the meal with the boiling water. Add grits, milk, beaten eggs, 


salt and soda. Bake in a hot oven and serve with crisp slices of 
breakfast bacon. 


SPOON BREAD No. 2 


2c. cold cooked hominy % t. salt 
2 T. butter % e. cornmeal 
2 eges 1. t. baking powder 


2 c. sweet milk 


Scald meal in the milk; beat the eggs and add them to the salt and 
hominy. Cool milk slightly and combine mixtures. Bake in a buttered 
pudding dish. Bacon fat may be used instead of butter. 


CORN MEAL MUFFINS 


14% c. cornmeal 1 t. salt 
T20c. Our 2 T. melted shortening 
1 egg 1 c. buttermilk 


Mix and sift dry ingredients, add milk, melted shortening, and well- 
beaten egg. Bake in a shallow pan or in muffin rings. 


FLOUR MUFFINS 


ies tour 3% ¢@. sweet milk 
1% t. baking powder 2 eggs 
y% t. salt 2 t. melted butter 


Mix and sift the dry ingredients and add gradually milk and well- 
beaten egg yolks. Pour in the melted butter. Cut and fold in the 
stiffly beaten whites of the eggs and bake in hot greased muffin pans 
in a hot oven. 


4. N. C. AgricutturaL Extension. SERVICE 


LESSON II 


Beverages play an important part in the daily dietary. Pure water 
is our best beverage and should be drunk freely. Fruit juices are re- 
freshing and contain valuable mineral salts. Every farm home should 
conserve a generous supply for winter use. Milk, cocoa and chocolate 
are nourishing and palatable drinks for old and young. Tea and coffee 
are stimulating, therefore should not be indulged in by young people. 


GRAPE JUICE 


Place bottle of cold-pressed grape juice on ice for one hour. Fill 
small glasses with the juice and serve. Do not use crushed ice as 
the delicate flavor is impaired if the juice is diluted. 


FRUIT JUICES 


Dewberry, blackberry, and other fruit juices should be diluted slightly 
and served in tall glasses filled with crushed ice. A thin slice of lime 
or a small sprig of mint will add flavor and beauty to the service. 


CHOCOLATE 
- 2 oz. chocolate 2 c. sealded milk 
4 T. sugar 1 ce. boiling water 


% t. vanilla 


Melt the chocolate and add the boiling water and sugar gradually. 
Cook 8 minutes. Pour into double boiler with scalded milk. Add the 
vanilla and serve. 


TEA 
8 t. tea 3 ec. boiling water 


Scald the teapot, put in tea and pour on freshly boiled water. Steep 
3 minutes. Small cheese cloth bags are very nice for holding the 
tea and can easily be removed when the tea has steeped sufficiently. 


BOILED COFFEE 


4 T. coffee 1 pt. boiling water 
4 egg white 


Mix the coffee and egg with 2 tablespoonfuls of cold water. Put 
this into scalded coffee pot and pour on freshly boiled water. Boil 
3 minutes then place on back of range for 10 minutes. Add a little 
cold water to settle the grounds. 


CUSTARDS 


For those persons who do not like milk in its raw state dishes must 
be prepared that will give the equivalent in food value. Almost every- 
one likes custards and ice cream and they are good desserts for both 
winter and summer. 


be 


Lessons In PREPARATION OF Foop 


BOILED CUSTARD 


1 qt. sweet milk 1 t. vanilla 
1% c sugar 4 eggs 
4% t. salt 


Beat the yolks and add sugar gradually; pour the scalded milk into 
the eggs and sugar, beating all the time. Pour the mixture back into 
the double boiler and cook until it ig thick enough to coat the spoon. 
Remove from fire immediately. Cool slightly and cut and fold in the 
whites of the eggs; add salt, cool and flavor. 


ICE CREAM 


The custard given in the above recipe may be frozen for ice cream. 
In freezing the mixture use three parts ice to one part salt if a 
smooth texture is desired. In serving a frozen custard vary the ap- 
pearance of it by using a few fresh strawberries or sliced peaches as 
a garnish. When fresh fruits are out of season a spoonful of preserved 
pineapple or a small amount of chocolate sauce with each serving will 
give varietly and interest to an otherwise plain dish. 


CUP CUSTARD 


Use the recipe for boiled custard, but instead of cooking the mixture 
in the double boiler pour it into custard cups and dust with nutmeg. 
Set the cups in a pan of hot water and bake in a slow oven until set. 
Garnish with whipped cream when ready to serve. 


SUGAR 


Sugar is a valuable fuel food and gives us energy. We like the 
flavor of foods that contain sugar, and in proper amounts and eaten 
at the right time sweets have an important place in the diet. 

Dried prunes, dates, figs and raisins will, in a measure satisfy a crav- 
ing for candy and will prove to be healthful substitutes. If candy is 
indulged in it should be eaten at the end of a meal otherwise, the 
appetite will be spoiled for more nourishing foods. 

Grape and other fruit pastes are excellent for supplying a part 
of the day’s sugar supply. 

FRUIT PASTE 


2 c. fruit pulp ic. sugar 


Add sugar to the pulp and cook until the fruit is of the consistency 
of fudge. It must be stirred constantly. Pour it on a marble slab 
or a large platter and when cold cut in squares and roll in sugar. Any 
fruit that will make jelly will make paste. In preparing fruit for 
paste the pulp should be cooked to a thick consistency before the sugar 
is added. 


6 N. C. AcricutturaL ExtTrEnsion SERVICE 


COCOANUT SQUARES 


4 ¢. sugar 1% t. cream of tartar 
34 c. water 1% e. grated cocoanut 


1 t. vanilla 


Put sugar, water and cream of tartar into a saucepan, heat slightly 
and stir until dissolved. Cook without stirring until a soft ball is 
formed, 238° F. Remove from fire immediately and cool until hand 
can be held on outside of saucepan. Beat until it thickens. Add cocoanut 
and vanilla. Pour on buttered platter or marble slab, cool and cut into 
squares. 


CAKES 


It is not difficult to make delicious cakes that are light and fluffy if 
measurements are accurately made and directions carefully followed. 
Cakes are often spoiled by the addition of too much flour and by con- 
tinued beating after the whites of eggs are added. Another important 
factor is the heat of the oven. Test with a piece of white writing 
paper. If it turns yellow in 5 minutes the oven is ready for sponge 
cake. A hotter oven is required for butter cakes and the paper should 
turn a dark yellow in 5 minutes. Layer cakes require a hot oven and 
take from 20 to 25 minutes for baking. 

Before mixing the cake have all ingredients measured, the utensils 
in place and the pans greased and floured. An earthenware bowl and 
a wooden spoon will simplify the process of mixing. 


SNOW CAKE 


YY, ce. butter 2% t. baking powder 
1 c. sugar whites of 2 eggs 
% c. milk % t. vanilla 


124 ev. flouy 


Cream the butter, add sugar-stirring constantly. Sift baking powder 
with the flour. Add half the flour and half the milk to the butter 
and sugar. Add the remainder of the flour and milk and beat well. 
Add the flavoring and cut and fold in the stiffly beaten whites. Do not 
beat the batter after the whites are added. Bake in layers and put 
together with white icing. 


DECORATIVE CAKE ICING 


2 ¢. sugar 3% ¢ water 
% t. cream of tartar 


Mix the above ingredients and cook without stirring until a soft ball 
is formed, 238° EF. While the sugar is cooking beat the whites of 4 
eggs and add gradually 14 ¢. sugar to which % teaspoon cream of tarter — 
has been added. Pour the cooked syrup into the egg mixture and beat 


Lessons IN PREPARATION OF Foop 


until it is stiff enough to be handled. One half of this recipe will 
be sufficient for the Snow Cake. 

This icing can be put into a jar and kept in the refrigerator for 
several days. If a fancy icing is desired put it into a double boiler and 
stir over hot water until it is stiff enough to use in a pastry bag. If a 
color is desired use a very delicate tint. White icing is always in good 
taste. 


SALADS 


Fresh, raw uncooked fruits and vegetables are a necessary part of the 
daily diet and when made into salads are wholesome and appetizing. 
Dr. McCollum says that salads of this kind should be eaten every day at 
dinner and at supper. Every North Carolina home can have a supply 
of celery and lettuce through the greater part of the year and during 
the summer months other vegetables and fruits can be had in abundance. 
Apples, celery and nuts make a good combination when served with 
mayonnaise. Lettuce is delicious with almost any kind of salad dress- 
ing. Head lettuce can be cut into quarters like cabbage and served with 
mayonnaise dressing to which has been added a small amount of Chili 
Sauce. This makes a good substitute for Russian dressing and almost 
everyone likes it. When celery is served with a meal it is not necessary 
to have a salad. Cole slaw is a valuable food and is usually served 
with a boiled dressing. 

The following salad combinations are suggested, but may be varied 
to suit individual tastes. 


Apple, celery and nut Lettuce and tomato 
Grape fruit and celery Tomato and cucumber 
Apple and raisin String bean and celery 
Cucumber and onion Banana and nut 


Green pepper, lettuce and tomato 


Left-over cooked vegetables make good salads. Carrots, turnips, 
beets and potatoes are cut into cubes, string beans are left whole. 
Some suggested combinations for a vegetable salad are: 


Asparagus and green pepper Potato, onion, carrot and green 
Carrot and green pea pea 
Beet and string bean Turnip, carrot and celery 


Do not combine the vegetables until just before serving time. If 
each portion is served on a lettuce leaf it adds to the appearance of the 
salad. Radishes make an attractive garnish for a cooked vegetable 
salad. 


MAYONNAISE 
Yolks of 2 eggs ‘ 2 T. lemon juice 
1 t. salt 2 T. vinegar 
1 t. mustard % t. cayenne pepper 


1% ec. olive or other salad oils 















8 N. ©. Aericutturat Extension SEryicn 


tx] 


Beat egg yolks, add’ nalt, mustard and pepper and a 
oil. Beat constantly and continue adding oil drop by dro ) 
mixture thickens. Add vinegar and lemon juice. _ Mix the rou 


care is taken in blending it well. The dressing should be stiff en 
to hold its shape. | 
If it curdles add it drop by drop to another egg yolk. 


FRENCH DRESSING 


3 a \olive’ oil 1% t. vinegar : 
1% t. salt % t. pepper a 
% t. sugar 


Put the oil into a bowl. Stir in the salt, pepper and sugar. Stir § 
in the vinegar, a few drops at a time. Serve on lettuce. Lemon juice 
may be used for the vinegar. Onion juice and chopped parsley mary 
be added when the dressing is for other vegetables. 


BOILED DRESSING 


2 eges 2 T. butter 

2 T. sugar 1 T. corn starch 
y% t. pepper 1 T. mustard 

2 t. salt 1% e, vinegar 





Mix the butter, mustard, pepper, salt and sugar in the vinegar 
Place on the fire to heat. Beat the eggs in a double boiler with the 
corn starch. When the vinegar is hot pour it into the eggs, stirring [iM 
until the mixture thickens. Cool. One-fourth cup whipped cream te 
folded in just before serving adds to the richness of the dressing. 


Photomount 
Pamphlet 
Binder 
Gaylord Bros. 
“Makers 
Syracyse, N. Y. 
PAT. JAN 21, 1908 


N.C. AT CHAPEL HILL 


IN 


FOR USE ONLY IN 


Vi 


9313063 


THE NORTH CAROLINA COLLECTION 


XEROX/67683 








